Source: Recipe by Diane Sparrow - winner of the 2002 National Cornbread Cook-Off sponsored by the Martha White and Lodge Cast Iron companies
1 1/2 pounds chicken tenders, cut
into 1 1/2-inch pieces if desired
1/3 cup Louisiana-style hot sauce
Blue Cheese Mayonnaise
1/2 cup mayonnaise
1/4 cup plain yogurt
2 ounces blue cheese, crumbled
1/2 teaspoon salt
2 teaspoons fresh lemon juice
3 tablespoons butter or margarine
1/2 cup chopped red onion
2/3 cup chopped celery
1 (6 ounce) package Martha White Cornbread Mix
1/2 cup milk
Preheat oven to 425 degrees F.
In medium bowl, combine chicken and Louisiana-style hot sauce. Toss to coat. Marinate at room temperature for 20 minutes.
Meanwhile, in a small bowl, combine Blue Cheese Mayonnaise ingredients; mix well. Cover and refrigerate until ready to serve.
Melt 1 tablespoon butter in a 10 1/2-inch cast-iron skillet over medium heat. Cook and stir onion and celery in the butter until soft. Remove vegetable mixture from skillet.
In same skillet, melt remaining 2 tablespoons of butter over medium heat. Add the chicken mixture. Cook, stirring frequently, for 5 minutes. Reduce heat to low while preparing topping.
In a medium bowl, combine vegetable mixture and remaining cornbread topping ingredients; mix well. Spoon evenly over the chicken mixture. Bake at 425 degrees F for 15 to 20 minutes or until topping is golden brown and set.
Cut into wedges and top each serving with the Blue Cheese Mayonnaise.